Warm Broccoli Salad with Lemon Dressing

nutritional information

Serves 4

30 minutes or fewer

A hint of fresh lemon juice and lemon zest add a subtle yet elegant tang to this springtime full-meal saladfine for lunch or dinner. To make this meal fully health-oriented, serve the salad with bran muffins scented with lemon extract or grated lemon zest, and follow up with a lemon-based dessert such as lemon bars with lemon sorbet. To drink? Iced or hot lemon tea, of course, if you want something nonalcoholic.

9 oz. fresh tortelloni, flavored or plain

¼ cup plus 1 tsp. olive oil

8 oz. broccoli florets

6 oz. extra-firm tofu, drained and diced

1½ tsp. Dijon-style mustard

½ tsp. onion powder

1 ½ Tbs. fresh lemon juice

Zest from 1 lemon

Salt and freshly ground black pepper to taste

4 Tbs. toasted pine nuts for garnish

Bring a large pot of lightly salted water to a boil over medium heat. Add pasta, and cook until it floats to surface, about 4 minutes. Remove from heat, and drain. Toss with 1 teaspoon oil to prevent sticking.

Meanwhile, bring a second pot of water to a boil over medium heat. When boiling, add florets, and blanch for about 3 minutes, or until color turns bright green and stems are just tender. Remove from heat, drain and rinse briefly under cold water. Put diced tofu, tortelloni and broccoli florets into a large serving bowl.